Prepare dough like any bread, either kneading by machine or hand. After first rising (or immediately if you are in a hurry), Make 4 equal size balls of dough work one ball of dough onto well-greased cookie sheet or pizza pan. I like to use olive oil to grease the pan. Spread and stretch dough until it fits the pan and is no more than ½ inch thick. After you have stretched the dough onto all your pans, go back to the first pan, which has had time to rise a bit by now, and cover with sauce and toppings. Bake at 425 degrees for 15 - 28 minutes, or until the top and the bottom of the crust is light brown. Makes 4 large pizzas.

2 comments:

Loretta
said...

I loved this crust. I did add a squirt of agave because I assumed that the yeast needed something to eat. I baked the crusts for about 8 minutes before adding toppings. The best whole wheat pizza crust yet, and pretty simple.

So, this recipe really is not meant to have any sweeter? I added a squirt of Agave in case the yeast needed it to grow. Anyway, this is the best whole wheat crust I've ever made. My family all loved it!

Disclaimer

Be sure to note that everything on this blog is my own opinion. It is up to you to form your own opinions. Hopefully you will research it. All information is intended to educate, I am not a licensed medical doctor and do not "diagnose" or "treat" disease. You need to decide what is best for you and your family.